• 4 x 200g chicken breast fillets
• 2 tblsps oyster sauce
• 1 tblsp soy sauce
• 2 cloves garlic, peeled
• 1 stick lemongrass, white part only chopped
• 2 small red chillies
• 2 tblsps vegetable oil
• ¼ watermelon (1.5kg), cut into small wedges
• 1 cup torn fresh mint leaves
• 1 small red onion, halved, thinly sliced
• ⅓ cup shredded coconut
To make marinade, combine all ingredients in a small food processor and process until smooth. Transfer to a large bowl.
Score chicken across the top at 2cm intervals, about 1cm deep. Add to marinade. Rub in well. Refrigerate, covered for about 3 hours, or overnight.
To make the watermelon salad, gently combine all ingredients in a large bowl.
Remove chicken from marinade. Discard marinade. Pat chicken dry with absorbent kitchen paper.
Cook chicken on a heated, lightly oiled barbecue flat plate over a medium to low heat for about 6 minutes on each side, or until cooked. Rest, loosely covered in foil, for 5 minutes.
Slice chicken into thick pieces and serve with watermelon salad and lime cheeks, if desired.